Creamy and healthy cauliflower and leek soup: a simple comfort food to prepare, perfect for warming up colder days. Discover all the secrets to make it irresistible.
Winter invites warm and cozy dishes, and few can convey the feeling of comfort like a creamy soup. The cauliflower and leek soup offers a perfect balance between taste and lightness: cauliflower provides delicacy and softness, while the leek adds a touch of sweetness that completes the combination. Preparing it is surprisingly simple and requires few ingredients, but the result is a healthy and comforting comfort food, perfect for any day of the week.
To achieve a velvety texture, simply sauté the leek lightly in extra virgin olive oil and add cauliflower pieces, allowing them to flavor before adding milk and a small knob of butter. The secret to a smooth and enveloping cream is to blend carefully, adjusting salt and pepper to taste. You can also experiment with alternatives to classic milk, such as plant-based milk or light cream, for a different touch without losing creaminess.
Served hot, this soup immediately becomes a dish that pampers the palate and warms the soul, ideal for quiet winter evenings or as a light and nutritious first course. Its delicate flavor also allows it to be paired with croutons, aromatic herbs, or a drizzle of raw oil, making each spoonful a small moment of pleasure.
At the bottom of the recipe, in the FAQ section, I have answered some questions regarding this preparation. If you have other doubts or curiosities, write a comment or use the appropriate contact form you find at the end of the page.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 130.20 (Kcal)
- Carbohydrates 5.44 (g) of which sugars 2.47 (g)
- Proteins 1.89 (g)
- Fat 11.83 (g) of which saturated 5.26 (g)of which unsaturated 2.53 (g)
- Fibers 1.29 (g)
- Sodium 114.97 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Cauliflower and Leek Soup
- 1 cauliflower
- Half leek
- Half cup milk
- 1 knob butter
- 2 tbsps extra virgin olive oil
- to taste salt
- to taste black pepper
Tools
- Cutting Board
- Pot
- Immersion Blender
Recipe for Cauliflower and Leek Soup
Start preparing the cauliflower and leek soup by cleaning half a leek. Cut it in half and then into rings.
Heat a couple of tablespoons of extra virgin olive oil in a pan, add the leek and let it stew for 5 minutes.
Meanwhile, wash and clean the cauliflower.
Divide it into florets.
Add the cauliflower florets to the leeks, cover with water and cook for about twenty minutes.
Add half a cup of milk to the vegetables and blend everything with an immersion blender.
For a more velvety texture, also add a knob of butter.
Finish by seasoning the soup with salt and black pepper.
Immediately serve the cauliflower and leek soup with a drizzle of raw oil, if desired.
Cauliflower and Leek Soup: Healthy and Creamy Dish
The cauliflower and leek soup is one of those simple recipes that knows how to win you over with its delicacy. Creamy, balanced, and naturally comforting, it is perfect to enjoy hot, perhaps with a drizzle of raw extra virgin olive oil or some crunchy croutons. An essential dish, capable of enhancing few ingredients and transforming them into a moment of genuine comfort.
Also try Pasta with Cauliflower Cream
FAQ
Can I prepare the cauliflower and leek soup in advance?
Yes, this soup keeps perfectly in the refrigerator for 2-3 days, stored in an airtight container. When serving, simply heat it gently, adding if necessary, a splash of milk or hot water.
Is it possible to make the cauliflower and leek soup lactose-free?
Absolutely. You can replace milk with a neutral plant-based drink, such as unsweetened oat or soy milk, and use extra virgin olive oil instead of butter.
What can I serve with this soup?
It pairs well with toasted bread croutons, whole grain bread, or simple focaccia. A drizzle of raw extra virgin olive oil and a grind of black pepper perfectly complete the dish.
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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